| 1. |
Chop the leek and red pepper into small chunks. |
| 2. |
Put the olive oil into a frying pan over a moderate heat. |
| 3. |
Add the red pepper and leek to the pan. Cook for 5 minutes, stirring occasionally, until the leeks and pepper have softened. |
| 4. |
Mix the eggs with the oregano, salt, and pepper. |
| 5. |
Pour the egg mixture into the pan with the leek and peppers. |
| 6. |
Cook for a few minutes then flip the omelette over and cook for a few minutes more on the other side. |
| 7. |
Fold the omelette in half and serve onto a plate. |
